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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Record your recipes and experiments — organized cooking journal
Mugwort powder for green tteok — traditional herbal rice cakes
Ground New Mexico red — enchilada sauce, carne adovada
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Record your recipes and experiments — organized cooking journal
Mugwort powder for green tteok — traditional herbal rice cakes
Ground New Mexico red — enchilada sauce, carne adovada
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In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste. Preheat oven to 375F. Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.